Herb Roasted Sweetbreads Recipes

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WINE SAUCE FOR SWEETBREADS



Wine Sauce for Sweetbreads image

Provided by Food Network

Time 55m

Yield 24 ounces

Number Of Ingredients 9

4 tablespoons all-purpose flour
2 ounces butter, melted, plus 1 tablespoon butter
1/2 cup red table wine
8 medium mushrooms, 2 chopped and 6 sliced
3 cloves garlic, chopped
1 1/2 ounces yellow onion, chopped
1 1/2 ounces green peppers, chopped
Salt and black pepper
3 cups beef broth

Steps:

  • Cook the flour in the melted butter in a frying pan, whisking often, until a golden blonde color. Set aside.
  • Reduce red wine by half in a 1-quart pot over medium heat, then set aside.
  • Melt remaining tablespoon butter in a small saute pan over medium heat, then add chopped mushrooms, garlic, onions, peppers and a pinch of salt and black pepper. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Let vegetables cool for a couple of minutes, then add them to a food processor and liquify as much as possible, adding 1/4 cup beef broth if the vegetables become too sticky. Transfer back to the pan and add the reduced wine, then add the remaining 2 3/4 cups beef broth and bring back to a rolling boil. Reduce the heat and thicken with the roux until the sauce is as thick as you would like it to be. Add the sliced mushrooms, salt and black pepper to taste, then simmer for 2 additional minutes.

HERB ROASTED ROOT VEGETABLES



Herb Roasted Root Vegetables image

Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 12

1 large potato, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
2 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
1 small turnip, peeled and cut into 1-inch cubes
1/2 pound kohlrabi, peeled and cut into 1-inch cubes
6 large shallots, halved
3 tablespoons olive oil
2 teaspoons coarsely ground pepper
1 teaspoon salt
6 fresh thyme sprigs
6 fresh rosemary sprigs

Steps:

  • Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts :

KOBE, AVOCADO AND SWEETBREADS



Kobe, Avocado and Sweetbreads image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 5 servings

Number Of Ingredients 21

1/4 cup butter
2 diced yellow onions
2 carrots
1 bunch celery
4 lemons, divided
Salt
3 pounds sweetbread
1/4 cup cream
1 tablespoon smoked paprika
1 cup all-purpose flour
Black pepper
Vegetable oil, for frying
4 Hass avocados
3 pounds cleaned and cut Kobe beef into 3-inch long strips
Salt and pepper
Vegetable oil
3 jalapenos
1/4 cup extra-virgin olive oil
4 lemons, zested
4 limes, zested
Watercress, for garnish

Steps:

  • Sweetbreads:
  • In a stainless steel pot, add the butter and turn on the flame to medium. Let the butter melt and then add the onions and let them slowly cook until translucent. Make a simple court bouillon; chop the carrots, celery, 1 whole lemon, cut in half and add to a medium saucepan. Add 2 to 3 cups of water and bring to a boil. Add salt. Once the liquid is boiling, add the sweetbreads and cook for about 10 minutes.
  • Once the sweetbreads have been blanching for 10 minutes, take them out and drop them in an ice bath. Let them cool down for about 3 to 5 minutes, take them out and peel off the outer membrane and discard. Cut the sweetbreads in 1 to 2-ounce pieces and reserve. In a high speed blender, add the onions and the cream, smoked paprika and about 4 ounces of the sweetbreads. Puree until a smooth consistency is reached, season, to taste, with salt and pepper.
  • Heat in a medium size pot with the vegetable oil; bring it up to 350 degrees F. Coat the remaining sweetbreads with all-purpose flour and fry them until golden brown and crispy. Season with salt and pepper and drain on paper towels.
  • Avocado:
  • In the meantime, cut the avocado in half and peel off the skin. Using a mandolin, slice the avocado lengthwise and place in between two pieces of plastic wrap.
  • Kobe:
  • Turn on a medium size skillet to high. Season the Kobe strips with salt and pepper. Add a small amount of oil to the skillet. Once the oil is smoking, add the strips and sear each side, should be done fast, the meat should be served rare. Cut the jalapeno in half, take the seeds out and finely dice. Burn the jalapeno with a torch until it is caramelized and mix with olive oil. Season, to taste, with salt and pepper
  • Reserve the meat and let it cool down to room temperature. Toss the meat with a good amount of lemon and lime zest, add this to the center of the avocado and begin to roll it like a cigar. Repeat with remaining avocado.
  • Plating:
  • Cut the avocado roll into 4 pieces. Place some of the jalapeno mixture on the bottom of each plate. Add the cut avocado roll on top. Next, to the roll add a small amount of the paprika soubise sauce. Place a small piece of the crispy sweetbread on top of the sauce. Cut remaining lemons into wedges and place next to the sweetbread. Garnish with the watercress and a drizzle of olive oil.

KOBE, AVOCADO AND SWEETBREADS



Kobe, Avocado and Sweetbreads image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 5 servings

Number Of Ingredients 21

1/4 cup butter
2 diced yellow onions
2 carrots
1 bunch celery
4 lemons, divided
Salt
3 pounds sweetbread
1/4 cup cream
1 tablespoon smoked paprika
1 cup all-purpose flour
Black pepper
Vegetable oil, for frying
4 Hass avocados
3 pounds cleaned and cut Kobe beef into 3-inch long strips
Salt and pepper
Vegetable oil
3 jalapenos
1/4 cup extra-virgin olive oil
4 lemons, zested
4 limes, zested
Watercress, for garnish

Steps:

  • In a stainless steel pot, add the butter and turn on the flame to medium. Let the butter melt and then add the onions and let them slowly cook until translucent. Make a simple court bouillon; chop the carrots, celery, 1 whole lemon, cut in half and add to a medium saucepan. Add 2 to 3 cups of water and bring to a boil. Add salt. Once the liquid is boiling, add the sweetbreads and cook for about 10 minutes.
  • Once the sweetbreads have been blanching for 10 minutes, take them out and drop them in an ice bath. Let them cool down for about 3 to 5 minutes, take them out and peel off the outer membrane and discard. Cut the sweetbreads in 1 to 2-ounce pieces and reserve. In a high-speed blender, add the onions and the cream, smoked paprika and about 4 ounces of the sweetbreads. Puree until a smooth consistency is reached, season, to taste, with salt and pepper.
  • Heat in a medium size pot with the vegetable oil; bring it up to 350 degrees F. Coat the remaining sweetbreads with all-purpose flour and fry them until golden brown and crispy. Season with salt and pepper and drain on paper towels.
  • In the meantime, cut the avocado in half and peel off the skin. Using a mandolin, slice the avocado lengthwise and place in between two pieces of plastic wrap.
  • Turn on a medium size skillet to high. Season the Kobe strips with salt and pepper. Add a small amount of oil to the skillet. Once the oil is smoking, add the strips and sear each side, should be done fast, the meat should be served rare. Cut the jalapeno in half, take the seeds out and finely dice. Burn the jalapeno with a torch until it is caramelized and mix with olive oil. Season, to taste, with salt and pepper.
  • Reserve the meat and let it cool down to room temperature. Toss the meat with a good amount of lemon and lime zest, add this to the center of the avocado and begin to roll it like a cigar. Repeat with remaining avocado.
  • Cut the avocado roll into 4 pieces. Place some of the jalapeno mixture on the bottom of each plate. Add the cut avocado roll on top. Next, to the roll add a small amount of the paprika soubise sauce. Place a small piece of the crispy sweetbread on top of the sauce. Cut remaining lemons into wedges and place next to the sweetbread. Garnish with the watercress and a drizzle of olive oil.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SWEETBREAD



Sweetbread image

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 loaves

Number Of Ingredients 12

1 1/2 cups grated coconut
1 cup sugar
1 1/2 ounces margarine
1/4 cup raisins
1/4 cherries
1/4 teaspoon salt
2 1/2 cups flour
1 package dry yeast
1 cup warm water
1 egg, gently beaten
4 tablespoons sugar
2 tablespoons water

Steps:

  • In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine.
  • In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky.
  • Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.
  • Preheat oven to 350 degrees F.
  • Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes.
  • Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool.

HERB-ROASTED MUSHROOMS



Herb-Roasted Mushrooms image

My husband grows herbs, and we use whatever's in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. - Jennifer Larison, Tucson, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound medium fresh mushrooms
1/2 pound baby portobello mushrooms
5 ounces fresh shiitake mushrooms, stems removed
2 tablespoons olive oil
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar

Steps:

  • Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.

Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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